Yum! French Chocolate Mousse! If you are looking for the perfect recipe to impress, don’t look any further! This is THE delicious chocolate recipe you need in your repertoire! It’s easy and not very long to prepare and foolproof.
This mousse is firm but light, just the perfect texture. It is decadent and not too sweet, just enough, just what you need.
WARNING: It is quite irresistible and you will have to be strong and work on your self control!
A Chocolate Mousse Is For All Occasions
But most of all, Valentine’s Day is around the corner. This week, I suggested a decadent chocolate tart and now you have this other option, a faster one for a last minute decision.
Listen, I have made that recipe on many many occasions. Even last minute, my mousse was set aside during dinner and it was delicious. It was sufficient time.
Too much to do? Prepared ahead of time to make your life easier, store in the fridge 24 to 48 hours. I actually can’t guarantee it can be saved that long, who in their right mind will open the fridge and ignore the chocolate mousse?
I warned you!
Presentation is so versatile: Bite size in glass shots, I choose wine glasses. You don’t have any of these? No problem. How about a big salad bowl? Family serving. Add fresh fruits, a leaf of mint like in restaurant, sprinkle some chocolate, or put a cookie in it. The sky is the limit.
One last advice…
This foolproof recipe has a secret for the best taste ever. Use a good quality chocolate, dark preferably and please please unsweetened.
I have tried it with milk chocolate and trust me I actually often prefer milk chocolate but not here. Not with this chocolate mousse recipe. You need the real deal.
Try it and let me know. There is no way you won’t love this recipe!
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Recipe adapted and inspired from the book French Cooking.
French Chocolate Mousse
- 1 and 1/2 cup dark chocolate, unsweetened 200g
- A little over 1/3 cup butter 75g
- 3 eggs separated medium size
- 3 egg whites medium size
- 1/2 cup sugar, granulated 100g
- Melt the chocolate and the butter bain-marie (hot water bath).
- In the meantime, beat the 6 egg whites. When it starts foaming, add the sugar gradually. (I use my Kitchenaid so I have my hands free to deal with the chocolate).
- Once the chocolate/butter mixture is melted, remove from the heat and add the egg yolks (3). Mix well.
- Once your egg whites are stiff and firm, incorporate the chocolate by folding carefully with a spatula.
- Pour in ramekins or any other dish of your choice and reserve in the fridge for an hour.